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Christmas Funfetti Sugar Cookies
Yield: 21 cookies
These Christmas Funfetti sugar cookies are soft, chewy, and packed with festive red and green sprinkles that make every bite feel merry and bright. They come together quickly with simple pantry ingredients, making them perfect for last-minute baking or holiday cookie trays. With a cozy vanilla flavor and a fun pop of color, these cookies bring effortless cheer to any celebration.
Ingredients
Funfetti Sugar Cookie Dough
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- ½ tsp (0.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ¼ cups (250 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 1 tbsp (15 ml) pure vanilla extract
- ¼ cup (40 g) Christmas sprinkles
Additional Ingredients
- ¾ cup (120 g) Christmas sprinkles
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter and granulated sugar for a few minutes until light and creamy. Add in the eggs and vanilla extract and mix until well combined.
- Add in the flour mixture and mix on low speed until the cookie dough comes together. Fold in ¼ cup of Christmas sprinkles until they are well dispersed throughout the cookie dough.
- Portion the cookie dough using a large cookie scoop (3 tablespoons). Roll the cookie dough balls in the additional Christmas sprinkles and place on a parchment-lined baking sheet pan. Chill the cookie dough balls for 30 minutes.
- While the cookie dough is chilling, preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for about 13-14 minutes until the edges are set and the centers are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
Storing & Serving
- Room temperature: Store the baked cookies in an airtight container or storage bag at room temperature for 2 to 3 days.
- Refrigerator (cookie dough): Store the sprinkle-covered cookie dough balls in a storage bag in the refrigerator for up to 1 week. To bake, place the chilled cookie dough balls on baking sheet pans and bake as directed.
- Freezer (cookie dough): Store the sprinkle-covered cookie dough balls in an airtight container or freezer-safe storage bag in the freezer for up to 3 months. To use, thaw the cookie dough for 1 hour and bake as directed.
- Freezer (baked cookies): Store baked cookies in an airtight container or freezer-safe storage bag in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 228kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 125mg | Potassium: 29mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 293IU | Calcium: 13mg | Iron: 1mg
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